handout - Tapori Tiffins
These recipes were featured in the UK based
magazine Fresh Vegan issue Spring 2014
My kitchen puts the focus on artisanal, slow
cooking methods and good old home cooking.
DOSA & COCONUT CHUTNEY
Interested in catering / in cooking courses
on Indisk husmanskost at Tapori Tiffins / Möllan,
Dosa and coconut chutney are a breakfast
and snack-time favorite in South India. Dosa
are soft, gluten-free pancakes made from
fermented rice and lentils. The fermentation
process increases nutrients and aids digestion.
Fermenting foods also reduces cooking time.
Street Food . Raw Food . Ayurveda
Write me > [email protected]
With love from the kitchen,
mitt mat V A R S Å G O D !!!
dosa and coconut chutney, a breakfast
and snack time favorite in South India.
Makes 12 to 14 dosas.
Preparation time: 2 to 3 days
Cooking time: 5 min
A very good blender
Non-stick or cast iron skillet
P R E PA R AT I ON
When you want dosas, start by letting the
batter reach room temperature. Smear a few
drops of oil on a medium heated skillet with
the cut side of half an onion.
Rinse ingredients a. to c. in cold water.
Leave to soak for 6 hours or overnight
in a container with thrice the amount
of fresh water.
a.1 cup urad dal / split, hulled black lentils
b. 2 cups basmati rice
c. 2 tsp chana dal / bengal gram dal
Drain excess water, leaving enough
to aid the grinding. Blend to a smooth
consistency with ingredients d and e.
d. 1/2 tsp fenugreek seeds
Pour the batter on to the middle of the
skillet and spread the batter gently and
quickly in outward circles. When
bubbles form on the surface, flip over.
e. 1 tsp salt
g. 1/2 onion
I N G R E D I E N TS
coconut Makes enough to accompany 12 dosas.
chutney Preparation time: 15 minutes
coconut flakes or
or coconut milk
1 inch grated ginger
1 tsp oil of
juice of half a lime
Keep slightly covered overnight to
36 hours. The fermentation is complete
when a sour smell pervades and there
are bubbles on the surface of the batter.
In cooler climates, aid the fermentation by placing
in an oven preheated to 100°C with the heat turned
off, but the oven light left on overnight.
Try variations by adding chopped cilantro or
onions or cumin seeds to the batter before
spreading it on the skillet.
for the coconut chutney
If using chana dal, dry roast it until slightly browned.
Dry grind to a fine powder. Blend with the rest of the
ingredients in Set A. At this stage you have a quickly
prepared coconut chutney that is ready to eat.
4 - 5 kadi patta /
Place the container on an easily cleanable surface in
case the batter attempts to run out of the container!
salt to taste
1 tbsp channa dal /
bengal gram dal
Try making a spongy version and a crispy
version by working with the
thinness of the batter spread on the skillet.
You can now store the batter in the refrigerator for
upto 6 days.
You can add fresh chopped cilantro. If you want to bring
on the bells and whistles, then drop the cilantro and move
on to Set B. Heat the oil and add mustard seeds. When the
seeds start to crackle remove from heat and add curry
leaves. Dunk this flavour bomb into the mix from Set A.
This cooking technique is called tempering or ‘tadka’, a
way to extract flavour by heating whole spices in oil.
handful of fresh,
The coconut chutney keeps in the fridge for upto 6 days.
You can also make a big batch of Set A and freeze it in
an airtight container for upto 3 months